Purdue Boilermaker Chili


Adapted from Food.com


  • 1 pound ground chuck
  • 1 pound chuck roast, cut into cubes
  • 1 pound bulk Italian sausage
  • 1 large yellow onion, chopped
  • 3 stalks celery, chopped
  • 1 green bell pepper, seeded and chopped
  • 1 red bell pepper, seeded and chopped
  • 2 jalapeño peppers, seeded and chopped
  • 1 tablespoon minced garlic
  • 4 (15 ounce) cans black beans, drained
  • 2 (28 ounce) cans diced tomatoes with juice
  • 1 (6 ounce) can tomato paste
  • 4 beef bouillon cubes
  • 1 bottle of beer
  • 1/4 cup chili powder
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon dried oregano
  • 2 teaspoons hot pepper sauce
  • 1 teaspoon dried basil
  • 2 teaspoons cumin
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 1 teaspoon white sugar


Step 1: Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease and set aside.
Step 2: In a large stock pot, sauté onions, celery, green peppers, red peppers, jalapeño peppers, and garlic in olive oil until tender.
Step 3: Add ground chuck, sausage and cubed chuck roast to vegetables.  Stir to combine.
Step 3: Rinse and drain black beans, then add to large stock pot with meat and a sautéed vegetables.  
Step 4: Add diced tomatoes, tomato paste, 28 ounces of water, and 1 bottle of beer. 
Step 5: Season with chili powder, Worcestershire sauce, oregano, hot pepper sauce, basil, salt, pepper, cayenne, cumin, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
Step 6: After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.

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